Meatless Cassoulet Au Vin
Indulge in the rich and comforting flavors of **Meatless Cassoulet Au Vin**, a vegetarian twist on the classic French casserole. This hearty dish showcases a medley of tender vegetables—carrots, parsnips, celery, and earthy cremini mushrooms—married with creamy white beans, aromatic garlic, and dried thyme, all simmered in a luscious base of dry red wine and vegetable stock. Topped with golden, crispy breadcrumbs and fresh parsley, it’s baked to perfection in a single pot for easy cleanup. Perfect for a cozy dinner, this meat-free cassoulet pairs beautifully with crusty bread or a fresh side salad, delivering all the soul-warming satisfaction you'd expect without the meat. Ready in just over an hour, it's the ideal recipe for anyone seeking a plant-based entrée bursting with French-inspired flair!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 4 Garlic cloves, minced
- 3 medium Carrots, sliced into rounds
- 2 medium Parsnips, sliced into rounds
- 2 stalks Celery stalks, diced
- 2 cups Cremini mushrooms, sliced
- 2 tablespoons Tomato paste
- 1 cup Dry red wine
- 3 cups Vegetable stock
- 2 15-ounce cans Canned white beans, drained and rinsed
- 1 teaspoon Dried thyme
- 2 Bay leaves
- 1 cup Breadcrumbs
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
In a large, oven-safe Dutch oven or pot, heat the olive oil over medium heat.
Add the diced onion and sauté for 5 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the sliced carrots, parsnips, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Add the sliced mushrooms and cook for another 5 minutes until the mushrooms release their liquid.
Stir in the tomato paste and cook for 1 minute to coat the vegetables.
Deglaze the pot by pouring in the red wine. Stir, scraping the bottom of the pot to release any browned bits.
Pour in the vegetable stock, then add the white beans, thyme, bay leaves, salt, and black pepper. Stir to combine.
Bring the mixture to a gentle simmer, then remove from heat.
Sprinkle the top evenly with breadcrumbs and cover the pot with a lid or foil.
Bake in the preheated oven for 30 minutes.
Remove the lid or foil and bake for an additional 15 minutes to allow the breadcrumbs to turn golden and crispy.
Remove the dish from the oven, discard the bay leaves, and sprinkle with fresh parsley just before serving.
Serve warm with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
2318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6846 mg | 298% | |
| Total Carbohydrate | 369.0 g | 134% | |
| Dietary Fiber | 79.3 g | 283% | |
| Total Sugars | 60.2 g | ||
| Protein | 91.9 g | 184% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 846 mg | 65% | |
| Iron | 32.0 mg | 178% | |
| Potassium | 7452 mg | 159% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
